Tropical Ceviche

½ pound peeled and deveined shrimp (16/20 or 21/25 size per pound), precooked

½ pound fresh white fish (like snapper or fluke)(we always us a fish that has been properly blast frozen), defrost and slice thin

1 teaspoon kosher salt

1 teaspoon fresh ginger, microplaned

juice of 2 limes, freshly squeezed

½ cup passion fruit juice

1 each celery rib, small diced

1 scotch bonnet/habanero, minced (you can use the seeds, some of the seeds or deseed the chili depending on how spicy you want your ceviche to be)

1 garlic clove, minced

½ very small red onion, julienne (cut into thin strips) very fine

½ cup small diced un-ripened mango, small diced

¼ bunch cilantro, chopped

popcorn for serving, if desired

Cut the shrimp in ½-inch pieces as well as the fish.

Place in a nonreactive bowl sat on top of a larger bowl of ice water.

Mix the fish with the ginger, celery, as much chili as you like, garlic, red onion, a teaspoon of salt and mango.

Allow the fish to “cry” a little before adding the lime and passion fruit juices.

Taste for salt. Add cilantro and serve good and cold.

I love to top the ceviche with popcorn for serving.

Tropical Ceviche

Michelle Bernstein